The English Post

Lentils and carrots creamy soup

LENTILS-AND-CARROTS-CREAMY SOUP
Written by Veronica Lavenia

Lentils and carrots creamy soup is one those delicious comfort food, pleasant all year, both hot or cold. I love to prepare it with red lentils that have a very delicate flavor and are particularly, suitable for recipes like this.

Cumin is one of the keys to this recipe. It contains many essential oils and a large amount of iron, important both for physical well-being and for the metabolism balance. It has many antioxidants that improve digestion, stimulate the immune system and promote detoxification of the body.

Lentils and carrots creamy soup is perfect, especially if served with rustic bread.

Lentils and carrots creamy soup: Ingredients

Serves 4

1 leek, washed, trimmed and cut into rounds

200 g (7 oz) red lentils

2 carrots, washed and cut into rounds

700 ml (25 fl oz) warm water

1 tsp powder cumin

3 tbsp Extra virgin olive oil

Pinch of sea salt

White pepper, to taste

 

Lentils and carrots creamy soup: Method

  1. In a saucepan, saute the leek with two tablespoons of oil. As soon as it becomes soft, add the lentils, and carrots.
  2. Making flavoring the ingredients, add hot water and cook for 45 minutes.
  3. Once the vegetables are ready, let cool the soup and blend in the mixer kitchen with cumin until it becomes creamy. Put on the fire again for 5 minutes. Add pepper and serve. 

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Italian Minestrone

 

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate